Author Archives: Michael James Baker

Central NY Beef Producers Feeder Calf Board Sale – April 14

The CNY Beef Producers Spring Sale, scheduled for April 14, 2017, will include both 2016 Spring and Fall calves carried through the winter. Presently, there are over 80 young stock lined up.
After last fall’s success they’ve had a good uptick of support. They visited 11 farms in February to sort calves being offered for their Spring Sale.   Presently, there are 6 groups of about 15 calves each mixed between steers and heifers; black and red; spring and later summer.   More involvement is still welcome. The vaccination deadline is March 8, 2017 for any who have not completed double vaccinations already.
Anyone interested in offering calves or knowing more sale details can contact Bill Gibson at or 518-588-6032.

New York Beef Producers Association – Region 3 Meeting

As you may be aware the NYBPA has decided to divide the State into new regions for the purpose of making our association more representative of the beef producers across the State and also to encourage greater participation within the new regions.

As a result of this we are now region 3, and this encompasses the counties of Monroe, Livingston, Wayne, Ontario, Yates and Seneca.
The purpose of this email is to personally invite you to attend our inaugural meeting.
Where: CCE Ontario office
480 N. Main St. Canandaigua, NY. 14424
When:  Wednesday, 1st March at 6.30pm
Dinner will be served
Beef au jus, salt potatoes, tossed salad & rolls. $12/person
Registration by 2/22/17 to Nancy Glazier
Call or text (585) 315-7746 or email to
Please include the names and number of people attending.

NYBPA is a member driven association, and the purpose of this meeting will be to discuss and plan future events to be held in the region, to network with other beef producers and allied industries and to elect our leadership for the region.
Looking forward to seeing you there!
Robert Groom

Profitable Meat Marketing

You are selling local meat-but are you making money?

Join Ag. Marketing Specialist Matt LeRoux at a Profitable Meat Marketing workshop near you to find out if you are covering all your meat marketing costs-including your TIME-and bringing in a profit.

In the workshop, you will learn how to develop your farm’s marketing strategy and how to set specific marketing objectives to make your job easier. In addition to marketing tips, you’ll learn about Cornell Cooperative Extension’s NEW Meat Price Calculator. The calculator uses your farm’s data to develop pricing for meat sold by the hanging weight or by the cut. It accounts for processing and marketing costs, allows you to build in a profit, then lets you adjust the pricing of each cut until you reach your goal. Finally, you will learn more about navigating the MeatSuite, a free website to help your farm reach consumers seeking local meat in bulk.

Thurs., Feb. 16, 5:30-8:30, at CCE-Schuyler, Human Service Complex, 323 Owego St., Montour Falls, NY. Register online or to or (607) 535-7161 by Tues., Feb 14.

And please help us promote these events to consumers, via Facebook or customer email lists:

“Fill Your Freezer: Purchasing Local Meat in Bulk”
Ready to start buying locally-raised meat in bulk? It’s easier and more affordable than you might think, and the benefits are great: know your farmer, know your food, cook and eat with confidence! We will guide you through everything you need to know about researching and contacting farms near you, why buying in bulk can save you money, and how to use the Ithaca and Corning community Meat Lockers.

This class is FREE and open to the public, and will be offered on the following dates and locations:
*February 8th, Human Service Complex, 323 Owego St., Montour Falls, NY, 6:30-8:30 PM *March 9th, SE Steuben County Library, 300 Nasser Civic Center Plaza #101, Corning, NY, 5:30-7:30 PM *March 15th, CCE-Tompkins County, 615 Willow Ave., Ithaca, NY, 6:30-8:30 PM

Visit our Facebook event for more information:

Feeder Calf Auction Report

Thanks to funding from the NYS Department of Agriculture and Markets, a Stocker Initiative ( has been launched. Part of this initiative is the reporting of several livestock auctions throughout New York to increase information that producers can use to make purchasing and marketing decisions.

The most recent Feeder Calf Sale report is shown here: Finger_Lakes Feeder Cattle. A complete listing of auctions being reported can be found:


Risk Management Program for Women

ANNIE’S PROJECT: Risk Management for Farm Women
Wednesdays, Starting March 1st
Cornell Cooperative Extension of Broome County

Annie’s Project is a six-week course designed especially for farm women to help them develop their management and decision-making skills for their farms. Sessions include brief presentations, discussions focused on the participant’s questions, and hands on training.

Annie’s Project is designed for farm women who have been in farming or part of farming for three to five years, and want to develop their understanding, interpretation, and opportunities in sustainable agriculture. The series is still applicable for those looking to get into farming, or with only a few years experience. Annie’s Project gives farm women the opportunity to learn from female agricultural professionals and network with other women in similar situations.

Annie’s Project provides education in production, price or market, financial, institutional and legal, and human and personal risk. At the end of six weeks, participants will —
· Understand personality types to communicate better with business partners
· Determine coverage levels for health, life, disability, and long-term care insurance
· Put family living expenses together with other costs of doing business on the farm
· Interpret balance sheets, income statements, and cash flow projections to make business decisions
· Review labor laws, requirements, and their implications.
· Understand how assets are titled and learn about estate planning tools
· Consider available Marketing Opportunities
· Review Farm Service Agency deadlines and implications
· Review Natural Resource Conservation Service deadlines and implications

The cost is $75 for the series and includes dinner each night, a workbook, access to financial and legal advice, and support from a variety of community partners. The series will take place on Wednesdays, March 1st through April 5th, 10am-2pm at Cornell Cooperative Extension – Broome County. This session we are giving special preference for spots to sign up for women veterans interested in getting into agriculture.

This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2015-70017-22882.
Online registration can be accessed at:

Questions can be directed to Laura Biasillo at (607) 584-5007 or

Meat Institute launches new MyMeatUp app to aid shoppers, by Rita Jane Gabbett on 1/24/2017

The North American Meat Institute (NAMI) has unveiled mobile app aimed at helping consumers become more confident when buying meat and poultry.

The free MyMeatUp app is the only available app with a full guide to beef, pork, lamb and veal retail meat cuts, and draws on content from, a resource that was launched in 2016.

“This dynamic, interactive app offers consumers a convenient, go-to guide that will equip shoppers with essential tips when buying, preparing and cooking meat and poultry products,” said NAMI President and CEO Barry Carpenter. “It is a great resource, particularly for younger shoppers just starting to navigate the grocery store on their own for themselves and their families, to answer any questions they have about the meat in the case.”

Consumers, especially millennial shoppers, often express uncertainty about how to select and prepare meat and poultry products sold at retail. MyMeatUp addresses that with its cuts of meat feature that visually displays the most common retail beef, veal, pork and lamb cuts. By selecting a specific part of an animal, shoppers can view images of common retail cuts, along with corresponding explanations, creative recipe ideas and proper cooking methods.

Beyond the guide to different cuts, MyMeatUp offers a searchable glossary of common terms found on meat product labels, such as “natural,” “grass-fed,” “antibiotic-free” and “no hormones added,” among others. The app also addresses common questions about the meat and poultry industry including antibiotic use in animal agriculture, animal welfare practices, environmental concerns and nutrition facts. It includes important food safety and preparation tips, along with a video guide to using a meat thermometer.

The app is available to both iPhone and Android users.  To download the iPhone version, click here.

The Android version is available here.